TODAY's CASES:

• Star of India Cookies
• Pineapple Coconut Cake
• Particular Cake Filling
• Pots de Chocolat

Star of India Cookies From: Candy Sent: Wednesday, December 18, 2013 1:33 AM To: phaedrus@hungrybrowser.com Subject: Star of India cookie recipe I am looking for the above recipe. I believe it was a pistachio cookie with filling, apricot? maybe The recipe came from one of those "Christmas Cookie issues of Better Homes and Garden, I think It also could have been Good Housekeeping Thanks for your help Candy Sacramento, CA Hello Candy, Sorry, I had no success. I could not find any mention of a cookie called “Star of India”, nor could I find any recipe for pistachio cookies with an apricot filling. I’ll post this in case a reader can help. Phaed ------------------------------------------- Hi Candy, Jane, a reader, sent the below recipe. It does not mention being from a magazine, and it has orange marmalade filling instead of apricot, but it has the right name and it does have pistachios. Please let me know if this is the correct recipe or not. Sharon, another reader, also sent the same recipe. Phaed Pistachio Nut Stars of India Prep: 40 minutes Bake: 6 minutes per batch Chill: 2 hours Makes: 36 cookies Oven: 375 1 cup butter, softened 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 tablespoons vanilla yogurt 1 egg 2 1/2 cups all purpose flour 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon ground cardamom 1/4 teaspoon salt 2 cups finely chopped pistachios or almonds 1 slightly beaten egg white 1/2 cup orange marmalade 2 tablespoons powdered sugar In a large mixing bowl beat butter, granulated sugar, brown sugar, and yogurt with an electric mixer on medium to high speed until creamy. Add egg; beat well. Beat in flour, cinnamon, cardamom and salt. Stir in nuts. Divide dough in half. Cover and chill for 2 hours. Lightly grease a cookie sheet and set aside. On floured surface roll half of dough at a time to 1/8 inch thickness. Using a 3 inch star cookie cutter, cut out 36 stars from each half of dough, rerolling trimmings as needed. Place on prepared cookie sheet. With a small star shaped cutter, cut stars from centers of half of stars. Bruch all cookies with egg whites. Bake in a 375 oven for 6 to 8 minutes or until lightly browned. Transfer cookies of a wire rack and let cool. To assemble cookies spread dull side of each whole star with ½ teaspoon marmalade. Top each with a cutout cookie, shiny side up. Press cookies together gently. Sift powdered sugar lightly over tops of filled cookies. ========================================================== Thanks so much... This is it... Candy ========================================================= PISTACHIO NUT STARS (From Better Homes and Gardens New Baking Book, I believe they have been renamed, perhaps for political correctness, as this recipe is the same:https://www.bhg.com/recipe/cookies/pistachio-nut-stars/) Prep: 40 minutes Bake: 6 minutes per batch Chill: 2 hours Makes: 36 cookies Oven: 375°F 1 cup butter, softened 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 tablespoons vanilla yogurt 1 egg 2 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon ground cardamom 1/4 teaspoon salt 2 cups finely chopped pistachio nuts or almonds 1 or 2 slightly beaten egg white 1/2 cup orange marmalade or seedless strawberry jam 2 tablespoons - 1/4 cup powdered sugar 1 In a large mixing bowl beat butter, granulated sugar, brown sugar and yogurt with an electric mixer on medium to high speed until creamy. Add egg; beat well. Beat in flour, cinnamon, cardamom and salt. using a wooden spoon, stir in nuts. Divide dough in half. Cover and chill for 2 hours. 2 Lightly grease a cookie sheet; set aside. On a floured surface, roll half of dough at a time to 1/8-inch thickness. Using a 3-inch star cookie cutter, cut out 36 stars from each half of dough, rerolling trimmings as needed. Place on prepared cookie sheet. With a small star-shaped cutter, cut stars from centres of half of stars. Brush all cookies with egg white. 3 Bake in a 375° oven for 6 to 8 minutes or until lightly browned. Transfer cookies to a wire rack and let cool. 4 To assemble cookies, spread dull side of each while star with ½ teaspoon marmalade. Top each with a cutout cookie, shiny side up. Press cookies together gently. Sift powdered sugar lightly over tops of filled cookies. Best, Gwen. Pineapple Coconut Cake From: Dawn Sent: Wednesday, December 18, 2013 10:40 PM To: phaedrus@hungrybrowser.com Subject: pineapple, coconut cake Phaedrus, In the late 80's I found a recipe for a coconut cake in a magazine. I don't recall which magazine. I made the cake and got such rave reviews I was allowed to make it to sell at the deli where I was a waitress. I lost track of the recipe, but would love to find it again. I have searched the Internet with no luck. The recipes I have found have some, but not all of the ingredients. The ingredients that I remember are: Crushed pineapple Cream Cheese Coconut Cool Whip and possibly boxed cake mix. I remember using maraschino cherries to decorate the top and that it had coconut sprinkled around the outside. Any help would be welcome. Thank you, Dawn Hello Dawn, This type of cake usually has vanilla pudding as an ingredient, and nuts of some kind. (see below). There are a multitude of cake recipes of this sort, with various names. The only one I saw that doesn’t have the pudding is the Pina Colada Cake recipe below. However, the cream cheese in it is in the frosting, not the cake itself. These are the best that I can do without the name of the cake as it was on the recipe. Phaed Pina Colada Cake 1 box yellow cake mix (Duncan Hines) 1/2 tbsp. pineapple flavoring 1/2 tbsp. coconut flavoring Mix cake as directed adding flavorings. Place in two 8 or 9 inch cake pans. --Pina Colada Frosting:-- 1 1/2 oz. cream cheese 1/2 tbsp. butter 1/2 tsp. vanilla 1 to 1 1/2 c. powdered sugar 1 sm. can crushed drained pineapple Toasted coconut Maraschino cherries, chopped Chopped pecans 4 oz. frozen whipped cream or 8 oz. Cool Whip Cream first 3 ingredients. Add sugar gradually. Mix until creamy. Add whipped cream, fold in pineapple. Frost cake, sprinkle toasted coconut, cherries and pecans over each layer and sides of cake. Keep refrigerated. ----------------------------------------------------- Hello Dolly Cake 1 yellow cake mix Bake cake mix 20-25 minutes in 15 x 10 inch sheet pan with high sides. 1 (8 oz.) cream cheese, softened 1 (lg. size) vanilla instant pudding (prepare as directed on box) Beat cream cheese and pudding and spread on cool cake. 2 lg. cans crushed pineapple, drained well 1 sm. can coconut 1 lg. container Cool Whip Nuts Cherries Make cake, then add ingredients one layer at a time. ------------------------------------------------------- Yum Yum Cake 1 boxed cake mix (yellow or pineapple) 1 lg. instant vanilla pudding 1 c. milk 1 (8 oz.) pkg. cream cheese 1 lg. can crushed pineapple, drained 1 lg. container Cool Whip Toasted coconut Maraschino cherries Cookie sheet 12 x 15 x 1 inch Bake cake according to package instructions on cookie sheet, when cake is cooled, spread on following: 1. Mix together pudding, milk and cream cheese; spread on cake. 2. Put crushed pineapple on top of pudding. 3. Spread Cool Whip on top of pineapple. 4. Sprinkle toasted coconut on top and decorate with cherries to your liking. 5. Chill in refrigerator for a few hours. ----------------------------------------------------- Hawaiian Cake 1 pkg. yellow cake mix 1 (8 oz.) pkg. cream cheese 1 (3 oz.) pkg. instant vanilla pudding mix 1 c. milk 1 c. crushed pineapple, drained 1 c. walnuts 1/2 c. maraschino cherries 1 (12 oz.) container Cool Whip 1 c. coconut Mix cake according to package directions and bake in a greased 10 x 15-inch jelly roll pan for 15 to 20 minutes. While cake is baking, mix the cream cheese, pudding mix and milk with an electric mixer until smooth and creamy. Add the pineapple. Spread on cooled cake. Then spread on the Cool Whip. Sprinkle with coconut, walnuts and cherries. Refrigerate or freeze. Good for a crowd. Particular Cake Filling -----Original Message----- From: betsy Sent: Thursday, December 19, 2013 10:41 PM To: Phaedrus@hungrybrowser.com Subject: Orange, pineapple, nut filling or frosting Hello Phaedrus! I sincerely hope you can locate a recipe for me. When I was younger (in the 60's) my grandmother would always make a cake for our family at Christmas. The cake (as I remember) was just a plain yellow layer cake BUT the filling or frosting was the most wonderful thing I have ever tasted! I remember her cooking it in a saucepan on top of the stove. She added pineapple, oranges (grated), chopped nuts and I believe chopped raisins or some other fruit that made it a dark color. She also added sugar and coconut! It was wonderful and it's been 30 years or more since I tasted it. Does this sound like anything you've ever seen before? Thank you so much for your help!! I love your page!! I look forward to hearing from you! Betsy Concord NC Hello Betsy, I didn't have much success. Need the name of the cake. Searches for this by ingredients get bogged down in dozens of fruit cake recipes. See below for the closest that I found, which were a Japanese Fruit Cake and an Ambrosia Cake. I'll post this in hopes that one of the Hungrybrowser Regulars will recognize it. Phaed Japanese Fruit Cake Ambrosia Cake 1/2 c. butter 2 c. sugar 3 eggs 3 c. flour 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 2 tbsp. cocoa 1 lg. apple, chopped fine 1 c. buttermilk 2 tsp. soda, dissolved in milk Cream butter and sugar. Add eggs, 1 at a time, beating well. Sift dry ingredients together, add alternately with buttermilk. Bake in 3 layers in 350 degree oven for about 25 minutes. Makes 3 layers. Filling: 3 c. sugar 1/2 stick butter 1 tsp. baking powder 2 c. milk Pinch of soda 1 lg. pkg. frozen coconut 1 c. chopped pecans 1 c. raisins Grated rind of 1 orange 1 sm. can of pineapple Put first 5 ingredients in very large saucepan. Cook without stirring until it forms a hard ball when dropped in cold water. When slightly cooled, add remaining ingredients, stir well. Place between layers and on top of cake. Pots de Chocolat From: "Donna" To: phaedrus@hungrybrowser.com Subject: Pots de Chocolat [mousse] Date: Saturday, November 23, 2013 10:46 AM Pots de Chocolat (mousse)   Maida Heatter Chocolate Cookbook.  I make this for special occasions. I top with whipped cream and chocolate shavings. Remarks below are Maida’s.   This recipe comes from Oxford University in England where it was taught in a “Cordon Bleu” cooking course.  I was told that this is a special favorite of Prince Rainier of Monaco.   It is a very dense mousse (more chocolate per egg than the usual) so the portions should be small.  Prepare it in pots de crème cups, demitasse cups, or small wine glasses.  The cups or glasses should have about 1/2 cup capacity and should not be filled all the way to the top.   Make this early in the day for that night, or the day before.  The recipe may be divided to make only two portions or it may be multiplied by any number.   4 ounces any semisweet chocolate 1 tablespoon butter 2 tablespoons light rum or prepared coffee 2 eggs (graded large or extra large), separated pinch of salt   Break up the chocolate and place it with the butter and rum or coffee in the top of a small double boiler over hot water on moderate heat.  Cover until partially melted.  Then uncover and stir until completely melted and smooth. If necessary, stir briskly with a small wire whisk to make the mixture smooth. Remove fro the hot water.  Let stand for 2 to 3 minutes to cool slightly.   Add the egg yolks one at a time, stirring until smooth after each addition.   In a small bowl add the salt to the egg whites and beat until they hold a firm shape or are stiff but not dry.  The whites must be folded into the chocolate gradually; it is all right if the chocolate is still warm.  First fold in one rounded tablespoonful, then another, and then a third.  Now fold in all the remaining whites, do not handle any more than necessary.  Gently transfer to a small, wide-mouthed pitcher and gently pour into four small cups or glasses, cover, and refrigerate for 6 to 8 hours, or overnight.  It will be soft and creamy after 6 to 8 hours and will become more firm after standing overnight. (Good both ways but if you do let these stand overnight be sure to cover them securely with plastic wrap or aluminum foil---or with the covers of the pots de crème cups---otherwise the tops dry out too much.